Squid (Ica) sweet and sour

Category: Fish dishes

Ingredients
squid	3 large
bell pepper	1-2 pcs
tomato	2 pcs
bulb	1 large
soy sauce	5 tbsp. l.
dry herbs-spices	1-2 tsp
rast. oil for frying
garlic	3 cloves
For garnish:
long grain rice	1 glass
apple cider vinegar	3 tbsp. l.
granulated sugar	1-2 tbsp. l.
salt	0.5 tsp

Cooking method

Peel the squids.
Important:
In fact, peeling squid is much easier than it seems at first glance. Try it yourself and see. Rule one - do not defrost them. If the film of the squid is dark blue, this means that the squid have already been defrosted. Therefore, it is not recommended to eat them.
Squids should be with pink-burgundy spots, no blue
Put the frozen squid in a bowl and cover with boiling water. Almost all of the skin will curl up, the rest can be easily cleaned under running water, removing the insides and chord (vertebra). Second rule - do not leave the squid in boiling water for a long time. Otherwise, they will have time to cook.
Cut the peeled squid and onion into large squares.
Garlic - in circles.
Stir onion and garlic in vegetable oil. About 10 minutes over medium heat.
Peel the salad peppers from seeds and stalks and also cut into squares.
Add the pepper to the onion and continue to fry, stirring for another 5 minutes.
Cut the tomatoes into small cubes and add to the roast.
Pour soy sauce there, add spices.
You can take your favorite spices, but preferably based on paprika and coriander (I had Italian herbs and a pinch of dry ginger).
Fry, stirring occasionally, until the pepper is tender.
Then add the squid, stir,
and cook, covered for another 3 minutes.
Now about rice.
Rice prepared in this way is used for making rolls, it is called o-su gohan (sour rice).
Rinse the rice, cover with water and cook in a rice cooker or in a saucepan under a lid until the liquid has completely evaporated.
The cooked rice should be sticky but not sticky (meaning it is not overcooked) and each rice is clearly visible and sticks to the rest.
After cooking, let the rice sit for 10 minutes. Then in a bowl, preferably an earthenware one, combine the sugar, vinegar and salt with a spatula.
I took 1 m / glass of rice, washed it, poured it with 1.5 m / glasses of water and cooked it on the Krupa-Express mode in the Brand multicooker. After cooking, I let it stand with the lid closed for 10-15 minutes.
Separately diluted salt, sugar and vinegar.
And then she laid out the rice and stirred well.
Shaped with a teacup. That is, I put rice in a cup,
slightly tamped
and turned it over on a plate.
Delicious!